This stuffed chicken takes a bit more time to prepare than some of our other recipes but it’s worth it in the end. Bursting with flavor, high in protein, and gluten free (thanks to those tasty pecans!) – this recipe will become a fast favorite.

Prep & Cook Time: 1 hour

Yields 2 servings


2 6 oz boneless skinless chicken breasts

¼ cup dried cherries

¼ cup feta cheese crumbles

¼ cup chopped pecans (divided)


  1. Preheat oven to 400 degrees

  2. In a small bowl combine cherries, feta, and half the pecans; set aside.

  3. Chop reaming pecans until they are very fine. You may also use a food processor if desired.

  4. Place chicken breasts between two pieces of parchment paper. Using the flat end of a meat tenderizer, gently pound breasts to about a half inch thickness.

  5. Spoon feta and cherry mix into the center of each breast. Fold chicken over filling tucking one end under the other. Secure with a tooth pick if needed.

  6. Sprinkle the finely chopped pecans over the top and sides of chicken.

  7. Transfer chicken to over safe pan and bake until juices run clear, about 25 minutes. Or if desired bake for 20 minutes and finish under broiler set to high for last 5 minutes.


  • This recipe takes a bit of practice but it gets easier every time you make it. If your first attempt looks a little sloppy don’t give up! And if you’re worried about time you can easily prep the chicken in advance and keep covered in the refrigerator up to 3 days before cooking.

  • Make sure that your chicken breasts are similar in size to ensure even cooking. If you’ve purchased very large breasts you can slice them in half horizontally so that they can easily be pounded thin.